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150807s2016 nyua ob 001 0 eng |
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|a 948511067
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|z (OCoLC)948511067
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|a QP517.B44
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|a QP517.B44
|b B56 2016
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|a SCI
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|a UAMI
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0 |
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|a Bioactive compounds in wine :
|b recent advances and perspectives /
|c Pedro Adrián Aredes-Fernández, María José Rodriguez-Vaquero, Giselle Raquel Apud and María Gilda Stivala, editors.
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| 264 |
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1 |
|a New York :
|b Nova Science Publishers, Incorporated,
|c [2016]
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| 300 |
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|a 1 online resource
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| 336 |
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|a text
|b txt
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|a computer
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|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Biochemistry research trends
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|a Includes bibliographical references and index.
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|a Print version record.
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|a BIOACTIVE COMPOUNDS IN WINE RECENT ADVANCES AND PERSPECTIVES ; BIOACTIVE COMPOUNDS IN WINE RECENT ADVANCES AND PERSPECTIVES ; Library of Congress Cataloging-in-Publication Data; Contents; Preface; Chapter 1 Bioactive Peptides in Wine: Recent Advances and Perspectives; Abstract; Introduction; 1. Wine Bioactive Peptides; 2. Functionality of Bioactive Peptides; 2.1. Antioxidant Peptides; 2.2. Antihypertensive Peptides; 3. Structure-Activity Relationship of Bioactive Peptides; 4. Mode and Mechanism of Inhibition of ACE Inhibitory Peptides.
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| 505 |
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|a 5. Absorption and Bioavailability of ACE Inhibitory Peptides6. Role of Fermentative Process and Occurrence of Bioactive Peptides in Wine; 7. Fractionation and Isolation of Bioactive Peptides; 8. Perspectives; References; Chapter 2 Wine Polyphenols: Biological Activities and Reuse from Winery Waste; Abstract; Introduction; 1. Factors Affecting Wine Phenolic Composition; 2. Biological Properties and Perspectives; 3. Antibacterial Activity; 4. Antimicrobial Activity against Spoilage Wine Bacteria; 5. Antioxidant Activity; 6. Antihypertensive Activity; 7. Winery Wastes; References.
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| 505 |
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|a Chapter 3 Factors Affecting Biogenic Amines Occurrence in Wine: An Overview of Analytical MethodsAbstract; Introduction; 1. Physiological Role and Toxicological Aspects; 2. Origin and Occurrence of Biogenic Amines in Wine; 2.1. Grape and Viticulture Procedures; 2.2. Alcoholic Fermentation; 2.3. Malolactic Fermentation; 2.4. Winemaking Procedures and Aging; 3. Methods to Reduce Biogenic Amine Content in Wine; 4. Analysis and Detection Methods; 4.1. Qualitative and Semi-Quantitative Methods; Screening Methods Using Selective Media; Thin-Layer Chromatography (TLC); 4.2. Quantitative Methods.
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| 505 |
8 |
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|a Enzymatic MethodsLiquid Chromatography; Capillary Electrophoresis (CE); Gas Chromatography (GC); Detection of the Responsible Enzymes: Polymerase Chain Reaction (PCR); References; Chapter 4 Impact of Fungal Diseases in Grapes and Wine: General Aspects and Recent Advances; Abstract; Introduction; 1. Fungal Diseases of Grapes and Their Incidence on Wine Quality; 2. Ocurrence of Mycotoxins in Wine and Their Impact on Health; 3. Prevention and Control of Fungal Contamination; 4. Determination of OTA in Wines; References; Editors' Contact Information; Index.
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| 590 |
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
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|a Bioactive compounds.
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| 650 |
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|a Wine
|x Biotechnology.
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| 650 |
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|a Composés bioactifs.
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| 650 |
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7 |
|a SCIENCE
|x Chemistry
|x Industrial & Technical.
|2 bisacsh
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| 650 |
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7 |
|a TECHNOLOGY & ENGINEERING
|x Chemical & Biochemical.
|2 bisacsh
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| 650 |
|
7 |
|a Bioactive compounds.
|2 fast
|0 (OCoLC)fst00831933
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| 700 |
1 |
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|a Aredes-Fernández, Pedro Adrián.
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| 776 |
0 |
8 |
|i Print version:
|t Bioactive compounds in wine.
|d New York : Nova Science Publishers, Inc., [2016]
|z 9781634827652
|w (DLC) 2015948678
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| 830 |
|
0 |
|a Biochemistry research trends series.
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|u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1100311
|z Texto completo
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|a YBP Library Services
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